Pumpkin, spinach and ricotta frittatas recipe

Ingredients

• Pumpkin and spinach frittatas
• 500 gram peeled, cubed pumpkin
• 4 4 eggs
• 125 gram low-fat ricotta
• 4 trimmed, thinly sliced green onions
• 20 gram torn baby spinach leaves
• 2 egg whites, extra
• Roast vegetable salad
• 1 kumara, peeled, chopped
• 2 zucchini, sliced
• 2 red onions, sliced
• 1 tablespoon olive oil
• 1 teaspoon seasoning of choice
• 250 gram cherry tomatoes, halved
• 400 gram can chickpeas, drained
• bought tzatziki, to serve